Creamy Ghee Mushroom Risotto
Indulge in a rich and velvety Italian delight with our Creamy Ghee Mushroom Risotto. Each heavenly spoonful explodes with the earthy flavors of sautéed mushrooms, perfectly complemented by the nutty aroma of ghee. This comforting dish is a true Italian classic that will leave your taste buds dancing with joy.
ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup ghee
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
steps
- 1.
In a large saucepan, melt ghee over medium heat.
- 2.
Sauté onions and garlic until translucent and fragrant.
- 3.
Add mushrooms and cook until they release their moisture.
- 4.
Stir in Arborio rice and cook for a minute, ensuring each grain is coated in ghee.
- 5.
Gradually add vegetable broth, 1/2 cup at a time, stirring frequently until absorbed. Repeat until the rice is al dente and creamy.
- 6.
Remove from heat and stir in Parmesan cheese, parsley, salt, and black pepper.
- 7.
Allow the risotto to rest for a few minutes to thicken.
- 8.
Serve hot and garnish with extra Parmesan cheese and parsley.
